Parsnip and ap­ple soup

Central and North Burnett Times - - EASY EATING -

In­gre­di­ents

25g but­ter 1 large onion 2 cloves gar­lic, chopped 1 tsp co­rian­der ½ tsp cumin 800g parsnips, peeled and chopped roughly 300g ap­ples, peeled and chopped 1L chicken stock ½ cup cream ¼ cup chopped pars­ley

Method

Melt the but­ter in a large pot. Add the onion and gar­lic. Soften for five min­utes with­out brown­ing. Add the co­rian­der and cumin. Stir un­til fra­grant. Add the parsnips, ap­ple and chicken stock. Bring to a sim­mer for 20 min­utes un­til the parsnip are com­pletely soft­ened. Put through a blender unti l smooth or use a hand whizz. Be­fore serv­ing bring back to a sim­mer, add the cream and pars­ley. Serve with roasted parsnip chips.

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